Pre-cook the noodles and run them under cold water to cool,
Chop the aubergine into long chunks, coat them in oil and roast in a pre-heated oven (200 degrees) for 30 minutes,
Drizzle over the honey and some salt when the aubergine is cooked and still warm,
Place the cold noodles into a mixing bowl and coat with the ginger dressing (see below) the night before you want to eat your salad. Add the other ingredients in the morning before work.
Place all the ingredients for the ginger dressing into a jug and mix thoroughly,
Add the dressing to the cold noodles and leave them to marinate over night before you add the remaining salad ingredients.
Once the noodles have been marinated in the dressing overnight, add in your chopped up leftover roast pork, roasted aubergines, bean sprouts and chopped coriander. Only add in enough pork, aubergine & beansprouts for one lunch. Add in the remainders for day two of this salad. This will prevent the meat and veg from deteriorating in the dressing,
Check for seasoning and add salt and pepper if needed,
Stir the salad and place into a container/lunchbox ready to take to work.
You could make up enough salad for 2 people and offer some to a friend. They could then return the flavour and make you lunch the next day!